Tag Archives: mushrooms

Date and Mushroom Stuffed Elk Roast

Recipes posted a year ago:

This recipe came about while standing in the doorway of the pantry tapping my fingers on the door frame thinking, “I should really use up some of these dates…and what the heck am I going to use these dried chanterelles for?”  After a little rifling through the spice cabinet, I had some notes scribbled on a sticky-note, and the ingredients were on the counter.

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Quick Cube Steak with Mushrooms

Recipes posted a year ago:

The other night, after working a long week, I wanted to get dinner on the table quickly and without a lot of prep or cleanup.  Luckily, Karen had a package of elk “cube” steaks thawed out in the fridge.  After a little head scratching and a few minutes of perusing the spice rack, this was the result.

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Dijon Mushrooms

Recipes posted a year ago:

Dijon mustard has a unique blend of mustard and spice that is great for a lot of sauces, marinades, and rubs (just check out the tag cloud at the left of this post and click on the word “dijon”).  So, when looking for a side dish to accompany our Dijon Grilled Round Steak the other night, I thought it would be a good chance to try combining some of the mustard with sauteed mushrooms.  But rather than stop there, I mixed things up a bit more by combining shiitake with our regular mushrooms, and adding in minced garlic and shallots.

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Pork Cabbage Rolls

Recipes from a year ago:

I honestly have no idea what caused me to think about making cabbage rolls the other night for dinner – except maybe the fact we had an extra head of cabbage and some ground pork in the refrigerator that needed to be used up.  I don’t really recall ever having them as a kid, nor do I think I’ve ever had them as an adult.  Nevertheless, I set out to come up with a way to turn these two simple ingredients into a hearty meal.  The results were great, and sure to be on the menu again in the future.

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Elk Stew

Recipes from a year ago:

Here is a quick and easy recipe.  I used elk meat, but of course any kind of meat you want to use is great.  For stews, you can almost throw anything together and it usually comes out pretty well. 

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Sweet Potato Hashbrown Casserole

Recipes posted a year ago:

This recipe started out as a crispy hashbrown “cake” (something like a Rösti) that failed to crisp in the pan.  There were a lot of reasons (too much potato, not having a well-seasoned iron pan), but rather than give in to failure, I simply revised the cooking method and arrived at this tasty breakfast casserole that goes great with a couple of fresh eggs.  If you’ve got a hungry morning crew, make sure to start early, though, because this one takes a good 45 minutes to cook, plus prep time.  As for crispy hashbrowns – I’ll be heading back to the drawing board on those.

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Creamy Morel Chicken

Growing up, I can remember spring was a busy time.  The snow was finally melting, and there was a ton of work to take care of cleaning up everything that had been hiding under that snow for months.  It was also a time to be outside and enjoying weather that wasn’t snow for a change – spring bear hunting, spring turkey hunting, the start of fishing season.  And it also meant looking for morels.

Black morels in British Columbia, Canada (photo from Wikipedia)

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